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Prep time
5 minutes
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Cook time
7 minutes
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Serves
1
Author Notes
Tortilla eggs, as my jichan called them, are similar to Tex-Mex migas, an egg-y breakfast dish starring tortilla chips. You can throw in pretty much any available meat, beans, or vegetables after step four (think: black beans, onions, peppers, sausage), and any kind of tortillas will work. My favorite version includes fresh chorizo sausage, along with onions and peppers. The recipe scales for a bigger crowd, but it excels as a quick back-pocket solo breakfast as well.
—Caroline Hatano
Ingredients
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3
large eggs
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1 pinch
kosher salt, plus more to taste
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1 pinch
freshly ground black pepper, plus more to taste
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2 tablespoons
extra-virgin olive oil
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2
small corn tortillas
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1
fresh chorizo sausage link
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1/2
poblano pepper, thinly sliced
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1/4
yellow onion, sliced
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1
scallion, sliced
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1 handful
fresh cilantro, chopped
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1 pinch
cotija cheese (to top)
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1 dash
hot sauce (optional)
Directions
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Cracks eggs into a medium bowl, season with salt and pepper, and whisk gently.
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Heat a couple tablespoons of extra-virgin olive oil in a skillet over medium-high heat.
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Rip tortillas into bite-size pieces, adding them to the skillet as you go (taking care not to overcrowd them).
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Fry tortilla pieces 2 to 4 minutes until golden-brown on both sides, then remove from skillet and set aside.
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Add sausage link to skillet and brown, breaking up with a wooden spoon.
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Once cooked through, add sliced pepper and onion and cook until softened.
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Lower heat to medium-low and return the fried tortilla pieces to the skillet.
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Pour beaten eggs into skillet, being sure to cover the tortilla pieces, then cook to desired doneness.
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Serve topped with sliced scallion, cilantro, cotija cheese, and lots of your favorite hot sauce.
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